I am competing in the #MissionSamsung challenge where I get to use and review a Samsung Smart Oven for three weeks. The first challenge is Weekend Night Feasts and I had to prepare the ultimate gourmet pizza. To this end I needed to first make pizza dough.
When I took delivery of the Samsung Smart Oven last week the first thing I noticed was the auto fermentation feature. I am an avid bread maker but sadly my cottage is not that conducive to baking bread. The cottage gets very little sunlight – something we will remedy in time. However, during winter my bread making is severely restricted to using my bread maker or waiting for a warm day. I literally jumped with joy at the bread proving function as I have only ever seen this on The Great British Bake Off.
There are five pre-programmed auto fermentation cook functions which means you do not need to set the time or the power level, however, they can be adjusted if need be. These five programmes are for pizza dough, cake dough, bread dough and home made yoghurt (small dishes or a large bowl). It has been so long since I last made yoghurt that I might just give it a try. For the pizza dough it was as simple as making the dough, placing it into a glass bowl, covering the bowl with cling film and then placing the bowl in the centre of the turntable onto the lower rack. You close the door, press the auto fermentation button, select which programme you want and press start. For pizza dough, the proving takes 40 minutes.
James had asked if he could come for supper and when I asked him what his favourite pizza topping was he told me it is bacon, avocado and feta. This is usually my go to pizza topping combination and I will order this no matter where we are in the world. For my gourmet pizza I chose caramelized red onions, brie, figs, rocket and Parma ham. I left my red onions on the stove to slowly cook down while I prepared the pizza dough. The brie had a bit of blue running through it which really complimented the figs. I chose to use soft, dried Turkish figs as fresh figs are not in season right now. Dave’s pizza was topped with gypsy ham, mushrooms and fresh red chillies and Carli had a traditional Hawaiian pizza. Pineapple is the one fruit I buy ready cut as I don’t like the wastage when trimming them myself. If Mark had been with us he would have asked for a carne pizza, with as many meat toppings as possible.
for the pizza dough
- 500 g bread flour
- 10 g fine salt
- 15 g yeast
- 400 mls tepid water, divided
- olive oil for greasing
for the pizzas
- Pizza sauce
- mozzarella cheese grated
- toppings of your choice
for the pizza dough
- Place the flour, salt and yeast into a stand mixer bowl
- Add 300mls water and using the dough hook, mix for 3 minutes on a low speed
- While still running on a low speed, slowly add the water
- Mix for 8 minutes on a medium speed
- Do not panic - the dough will come together!
- Oil 2 glass bowls generously
- Divide the dough between each bowl (455g per bowl)
- Cover with lightly oiled cling film and leave to prove until doubled in size
- Knock bag and place into the fridge until you are ready to use
for the pizzas
- Preheat the oven to 200° Celsius - if you are using a pizza stone, place the stone in the oven
- Divide the dough into 4 equal portions, leaving the dough you are not using in the fridge until needed
- Turn out onto a lightly floured surface and roll and stretch until the dough will fit your pizza pan / stone
- Bake the pizza base for 5 minutes
- Spread 2 tablespoons of the pizza sauce onto the base, quite thinly
- Add a sprinkling of mozzarella cheese
- Add your toppings
- Bake for 20 minutes for a thin base, and 25 minutes for a thick base
Disclosure: I was provided with the Samsung Smart Oven to use for this challenge. This post is in line with my blogging policy.
What I blogged:
- one year ago – Preserved Avocados